Garlic Butter Ground Beef and Roasted Veggie Bowls

When the air turns crisp and fall flavors take over, I always crave something hearty and nourishing—without going overboard. These Garlic Butter Ground Beef and Roasted Veggie Bowls are the perfect way to embrace the season. With caramelized sweet potatoes, roasted Brussels sprouts, rich garlic butter beef, and tangy goat cheese over fresh greens, these bowls check all the boxes: protein-packed, veggie-forward, and full of flavor.

Why You’ll Love This Recipe

I love that this recipe hits the sweet spot between cozy comfort food and nutritious meal prep. It’s rich without being heavy, thanks to the balance of lean ground beef and fresh greens. The roasted veggies add warmth and texture, and that garlic butter sauce? It’s the kind of thing I could drizzle on everything. These bowls are also super customizable, so I can tweak them based on what I have in the fridge or how indulgent (or light) I want to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roasted Veggies

• 1 pound sweet potatoes, medium diced
• 1 pound Brussels sprouts, quartered
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin

For the Ground Beef

• 1 pound extra lean ground beef
• 1/4 cup water
• 2 tablespoons unsalted butter (room temp or softened)
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 4 cloves garlic, minced or crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon black pepper

For the Bowls

• 4 oz crumbled goat cheese
• 8 cups spring mix
• Optional: pickled beets, honey drizzle, chile flakes

Directions

1. I preheat my oven to 450ºF and line a sheet pan with parchment paper.
2. I toss the sweet potatoes and Brussels sprouts in olive oil, then season them with salt, pepper, cumin, and allspice.
3. I spread the veggies on the sheet pan in an even layer and roast for 25–35 minutes until they’re fork tender and golden around the edges.
4. While the veggies roast, I mix together the butter, maple syrup, balsamic vinegar, water, garlic, and spices in a small bowl.
5. I heat a large skillet over medium-high heat, then cook the ground beef for 3–4 minutes on one side to get a good sear. I break it up and cook fully.
6. I pour in the garlic butter mixture and stir until the sauce thickens and the garlic is fragrant, about 1–2 minutes.
7. I build each bowl with a base of spring mix, then top with the roasted veggies, garlic butter ground beef, and crumbled goat cheese.
8. For extra fall flavor, I finish with a drizzle of honey and a sprinkle of chile flakes. Pickled beets make a surprisingly great addition too.

Servings and timing

This recipe makes 4 hearty bowls. It takes about 15 minutes to prep and 30 minutes to cook, so I have it ready in around 45 minutes total.

Variations

I like swapping sweet potatoes for butternut or delicata squash when I want fewer carbs or just a different flavor. If Brussels sprouts aren’t my thing, broccoli or cauliflower work well too—though I roast them separately since they cook faster. Feta or shaved parmesan make good substitutes for goat cheese, and sometimes I add a cooked grain like quinoa or farro if I want more staying power. A handful of chopped nuts or sliced apple adds great crunch and sweetness.

storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the ground beef and veggies in the microwave or on the stovetop. I keep the greens and cheese cold, and assemble my bowl just before eating to keep everything fresh and vibrant.

FAQs

Can I make this recipe ahead for meal prep?

Yes, I often cook everything ahead and store it separately. I reheat the beef and veggies, then add the greens and cheese just before eating so the textures stay perfect.

What’s the best way to roast veggies evenly?

I make sure to cut the sweet potatoes and Brussels sprouts into even pieces and spread them out on the pan without crowding. A single layer helps them roast instead of steam.

Can I use ground turkey instead of beef?

Absolutely. I swap in ground turkey or chicken when I want a leaner option—it still tastes great with the garlic butter sauce.

Is there a way to make this dairy-free?

Yes, I use a plant-based butter and skip the cheese or use a dairy-free alternative. The garlic butter flavor still shines without the cheese.

How do I reduce the fat or calories in this recipe?

I’ve found that using light butter or reducing the amount slightly can help. Goat cheese is optional or can be swapped with a smaller sprinkle of parmesan. The flavor is still there even with a few tweaks.

Conclusion

These Garlic Butter Ground Beef and Roasted Veggie Bowls are one of my favorite fall meals. They’re hearty, flavorful, and packed with nutrients to keep me full and satisfied. Whether I’m meal prepping for the week or throwing together a cozy dinner, this bowl delivers every time with rich, seasonal flavors and a satisfying mix of textures.

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